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Tuesday, May 30, 2017

Food Storage Recipe - Quick and Easy Ham & Bean Soup

This recipe uses canned beans for a quick, last-minute recipe. If time is not an issue, however, you can save a little more money by using dried beans. They will need to be soaked and prepared first, so just be sure to follow the instructions for preparation on the package.


3 carrots, diced

 1 onion, diced

 3 celery ribs, diced

2 cloves of garlic, minced

 2 tablespoons vegetable oil

 1 (14.5-ounce) can diced tomatoes

 4 (14.5-ounce) cans great northern beans, rinsed and drained

 5 cups chicken broth

 2 cups cubed, fully-cooked ham (you can make this vegetarian by skipping the ham - it will still be tasty!)

1 bay leaf

Salt and pepper

1. In a soup kettle or Dutch oven, sauté the onions, carrots, and celery in the oil over medium-high heat for 3 minutes. Add the garlic and continue to sauté, stirring constantly, for one additional minute.

2. Add the tomatoes, beans, broth, ham, and bay leaf to the kettle. Bring to a boil, and then reduce to a simmer. Simmer for 40 minutes. Use water to thin the soup to your liking.

3. Add salt and pepper, to taste.


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